Tulumba Dessert Recipe: How to Make This Classic Middle Eastern Treat

Crispy on the outside, soft on the inside, and drenched in fragrant sugar syrup—Tulumba dessert is a beloved treat across the Middle East, Turkey, and beyond. Often referred to as Balah El Sham in Arabic-speaking countries, this indulgent sweet is a staple at celebrations, street food stalls, and family gatherings.

Though frequently associated with Turkish Tulumba, the dessert holds a shared cultural heritage across various regions, from Egypt to the Levant. Similar in technique to churros but soaked in syrup rather than coated in sugar, Tulumba strikes the perfect balance between texture and sweetness. Making it at home might seem complex, but with the right steps and ingredients, you can recreate this iconic Middle Eastern syrup dessert with ease.

In this guide, we’ll walk you through a traditional yet simple fried Tulumba recipe using accessible ingredients and clear instructions. This article will give you all the tools you need to master Tulumba dessert—right in your own kitchen.

What Is Tulumba Dessert?

Tulumba dessert is a traditional deep-fried pastry that has earned its place as one of the most iconic sweets in the Middle East and parts of the Mediterranean. Characterised by its ridged, golden exterior and rich sugar syrup coating, Tulumba delivers a texture that’s both satisfyingly crisp and delicately soft at the centre.

This popular treat goes by various names, with Balah El Sham being the most common Arabic term, especially in Egypt and the Levant. Despite slight regional differences in preparation or presentation, the core of the dessert remains the same—dough piped into hot oil, then soaked in cooled syrup for a perfect finish.

Turkish Roots and Shared Heritage

Though it’s known as Turkish Tulumba in many culinary circles, the dessert’s origins are deeply interwoven across multiple cultures. It’s a familiar presence during Ramadan nights, Eid celebrations, and street food festivals throughout Turkey, Syria, Lebanon, and North Africa. Its role is much like that of other syrup-based pastries such as baklava or basbousa, serving both as a casual sweet and a festive indulgence.

Tulumba is often compared to desserts like churros or jalebi, but what sets it apart is the heavy use of sugar syrup — making it a true Middle Eastern syrup dessert. This syrup, typically infused with lemon or rose water, gives Tulumba its signature flavour and long-lasting moisture.

Why It’s Still Loved Today

Despite its deep historical roots, Tulumba dessert has stood the test of time thanks to its simplicity and irresistibility. The recipe uses minimal, everyday ingredients, yet the result feels rich and indulgent—a perfect dessert to share with guests or enjoy alongside a cup of Arabic coffee.

Ingredients for Traditional Tulumba

Creating authentic Tulumba dessert at home requires only a handful of simple ingredients. Each element plays an important role in achieving the crispy exterior and syrup-soaked sweetness that defines this iconic Middle Eastern syrup dessert. Below, you will find everything you need to prepare both the dough and the syrup, with a few expert tips to guide you towards the perfect result.

Ingredients for the Dough

To prepare the dough for your Tulumba dessert, you will need 250 grams of plain flour combined with 50 grams of fine semolina, which provides a subtle texture and traditional flavour. You will also require 50 grams of unsalted butter and 250 millilitres of water to form the base mixture. A tablespoon of granulated sugar and a pinch of salt are added to enhance the overall taste, while two large eggs are essential for binding the ingredients and creating a light, tender interior.

To perfect the texture, include a tablespoon of cornflour and a teaspoon of baking powder. These help the dough maintain its structure during frying, ensuring that each piece turns out crisp and golden. For frying, it is important to use a neutral oil, such as vegetable oil, to achieve a clean, authentic flavour without overpowering the delicate sweetness of the fried Tulumba recipe.

Ingredients for the Sugar Syrup

The syrup is what truly defines Tulumba as a standout Middle Eastern syrup dessert. To prepare it, you will need 300 grams of granulated sugar dissolved into 200 millilitres of water. A tablespoon of lemon juice is added to the mixture to prevent crystallisation and to subtly balance the syrup’s sweetness.

For those looking to add an extra layer of traditional fragrance, a teaspoon of rose water or orange blossom water is a highly recommended optional addition, commonly used in Turkish Tulumba and Balah El Sham recipes.

It is essential to prepare the syrup ahead of time and allow it to cool fully before soaking the pastries. Applying hot syrup to hot Tulumba would cause the pastries to lose their crispness, resulting in a soggy finish rather than the desired firm yet tender bite.

How to Make Tulumba: Step-by-Step Guide

Mastering the art of Tulumba dessert at home may seem challenging, but it is surprisingly straightforward once you follow the right method. Each stage—from preparing the dough to soaking the fried pastries in syrup—plays a crucial role in achieving the perfect texture and flavour. This detailed guide will walk you through every step to help you create a truly authentic fried Tulumba recipe.

Step 1: Prepare the Dough

Start by combining 250 millilitres of water, 50 grams of unsalted butter, a tablespoon of granulated sugar, and a pinch of salt in a medium saucepan. Place the pan over medium heat and occasionally stir until the butter melts and the mixture begins to simmer gently.

Once simmering, remove the pan from the heat and immediately add 250 grams of plain flour and 50 grams of fine semolina. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan. Set the dough aside and allow it to cool for about 10 minutes before proceeding.

After cooling slightly, beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in a tablespoon of cornflour and a teaspoon of baking powder. The resulting dough should be thick but pipeable, ready to be shaped for frying.

Step 2: Shape and Fry the Tulumba

Fill a piping bag fitted with a star-shaped nozzle with the prepared dough. The star shape is traditional for Tulumba dessert, creating the distinctive ridges that hold the syrup beautifully.

Heat a generous amount of vegetable oil in a deep frying pan or pot to around 175°C. Carefully pipe short strips of dough directly into the hot oil, snipping each piece with scissors as it emerges. Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in uneven cooking.

Fry the Tulumba until they are golden brown and crispy on all sides, turning them occasionally with a slotted spoon. This typically takes about 4–5 minutes per batch. Once cooked, remove the Tulumba and place them briefly on kitchen paper to drain any excess oil.

Step 3: Soak the Tulumba in Syrup

While still warm, transfer the freshly fried Tulumba directly into the cooled sugar syrup. Allow them to soak for a few minutes to absorb the syrup fully, ensuring that each piece becomes beautifully glossy and richly sweet without losing its crisp exterior.

Once soaked, remove the Tulumba from the syrup and place them on a wire rack to drain slightly. Repeat the process with the remaining batches, ensuring that the syrup remains cool throughout for best results. This final step gives the fried Tulumba recipe its signature sweetness and irresistible texture.

Tips for the Perfect Crispy Tulumba

Achieving the ideal Tulumba dessert—golden, crisp, and perfectly syrup-soaked—depends on a few important techniques. While the recipe itself is straightforward, mastering these small details can make the difference between good and truly outstanding results. Here are the key tips you should follow to ensure your fried Tulumba recipe turns out just right every time.

Control Your Oil Temperature

Maintaining a consistent oil temperature is critical when frying Tulumba dessert. Aim to keep the oil around 175°C. If the oil is too hot, the Tulumba will brown too quickly on the outside while remaining raw inside. If it is too cool, it will absorb excess oil and turn greasy rather than crisp.

Use a kitchen thermometer for accuracy, and always allow the oil to return to the correct temperature between batches. Frying in small quantities also helps to maintain stable heat and ensures even cooking.

Use Cooled Syrup, Not Hot

One of the most common mistakes when making Turkish Tulumba is pouring hot syrup over freshly fried pastries. This practice causes the Tulumba to lose their crispness and become soggy.

Prepare your syrup first and allow it to completely cool before you start frying. When the hot Tulumba is soaked in cool syrup, they absorb just the right amount of sweetness without compromising their texture—a vital step for an authentic Middle Eastern syrup dessert.

Choose the Right Piping Technique

The ridged texture of Tulumba dessert is not just for appearance—it actually helps the syrup adhere better, ensuring a consistent flavour throughout. Always use a star-shaped piping nozzle when shaping the dough.

Apply steady, even pressure to create uniform pieces. Keeping the Tulumba small and manageable in size also helps them cook through evenly and absorb the syrup more effectively.

Don’t Rush the Soaking Process

Once the Tulumba are fried, they should be soaked thoroughly in syrup—but not rushed. Allow each batch to sit in the syrup for at least two to three minutes to absorb flavour evenly. Skimming them too quickly will result in a dry interior, while oversoaking could make them too heavy.

Placing them briefly on a wire rack after soaking helps to drain off any excess syrup and maintains the perfect balance between crispness and sweetness.

Variations of Tulumba Across the Region

Although the core idea of Tulumba dessert remains consistent—deep-fried dough soaked in syrup—there are fascinating regional differences that give this sweet a unique character depending on where you enjoy it. Across Turkey, the Levant, Egypt, and even parts of the Balkans, each variation offers a slightly different twist on this beloved Middle Eastern syrup dessert.

Turkish Tulumba: Crisp and Fragrant

In Turkey, Turkish Tulumba is a common street food, often served piping hot from small market stalls. The dough tends to be slightly firmer, resulting in an extra-crispy exterior. Turkish versions typically use a sugar syrup delicately scented with lemon juice, although modern variations might include rose water or orange blossom to add a more floral touch. The emphasis is on achieving a deep golden colour and a clean, sweet taste without overpowering spices.

Egyptian Balah El Sham: Light and Syrupy

The Egyptian version, known as Balah El Sham, translates literally to “dates of Syria,” referring to its shape and sweetness. Egyptian Tulumba is often slightly lighter in texture, with a softer bite that absorbs more syrup. It is traditionally made during Ramadan, serving as a festive sweet to break the fast. The syrup used in Balah El Sham is usually more generous and richer, sometimes infused with hints of cinnamon or clove, giving the dessert a warmer, spicier undertone.

Other Middle Eastern and Mediterranean Interpretations

In the Levant—including Syria, Lebanon, and Jordan—Tulumba dessert is similarly prepared but might incorporate minor variations in the dough, such as the addition of yoghurt for extra tenderness. The syrup is often flavoured more heavily with orange blossom water, lending a distinctive fragrance that pairs beautifully with a strong cup of Arabic coffee.

In parts of the Balkans, particularly in Albania and Bosnia, Tulumba tends to be much smaller and almost candy-like due to a longer soaking time in syrup. These versions highlight how adaptable the fried Tulumba recipe can be across different culinary traditions.

A Shared Love for Syrup-Soaked Sweets

What remains constant across all these variations is the love for a crisp exterior balanced by a rich, syrupy sweetness. Regardless of where you try it—whether as Turkish Tulumba, Balah El Sham, or any other interpretation—Tulumba continues to be a cherished treat that showcases the region’s shared passion for indulgent, beautifully crafted desserts.

Serving Suggestions for Tulumba

Once you have prepared your batch of golden, syrup-soaked Tulumba dessert, the next step is presenting and enjoying them in the most delightful way. Tulumba shines when paired with the right accompaniments and a touch of thoughtful presentation.

Traditional Middle Eastern Pairings

Traditionally, Tulumba dessert is served warm or at room temperature alongside a strong cup of Arabic coffee or mint tea. The bitterness of the coffee or the refreshing herbal notes of mint create a perfect contrast to the syrupy sweetness of the dessert. In many parts of the Middle East, Tulumba also appears on festive dessert platters, sitting alongside other favourites like baklava, kunafa, and basbousa.

If you are preparing Tulumba for a celebration or gathering, consider arranging the pastries neatly on a large tray and sprinkling crushed pistachios over the top for an authentic and visually appealing touch. The subtle nuttiness of pistachios pairs beautifully with the crisp texture and sweet flavour of this classic Middle Eastern syrup dessert.

Modern Serving Ideas

While Turkish Tulumba and Balah El Sham are traditionally served plain, you can add a few modern twists without losing their authenticity. A light dusting of cinnamon or powdered sugar can enhance their flavour, particularly when serving them during cooler months. Some also enjoy pairing Tulumba with a scoop of vanilla or pistachio ice cream, allowing the warm pastry and cold ice cream to create a pleasing contrast.

For a more contemporary dessert platter, Tulumba can be paired with fresh berries or lightly whipped cream to balance the richness of the syrup. These small additions can make the fried Tulumba recipe even more versatile, perfect for impressing guests or creating a memorable family dessert.

Presentation Matters

Remember, presentation enhances the experience. Serve Tulumba on decorative trays or patterned ceramic plates to embrace its Middle Eastern origins fully. Simple garnishes like rose petals or a few sprigs of mint can add elegance without overwhelming the dish’s simplicity.

Tulumba Dessert Recipe

Making your own Tulumba dessert at home is surprisingly straightforward when you follow this traditional method. With just a few simple ingredients and easy-to-follow steps, you can recreate this much-loved Middle Eastern syrup dessert with crisp edges, a soft centre, and rich syrupy sweetness.

Ingredients

For the Dough:

• 250g plain flour
• 50g fine semolina
• 50g unsalted butter
• 250ml water
• 1 tbsp granulated sugar
• Pinch of salt
• 2 large eggs
• 1 tbsp cornflour
• 1 tsp baking powder
• Vegetable oil for deep frying

For the Sugar Syrup:

• 300g granulated sugar
• 200ml water
• 1 tbsp lemon juice
• 1 tsp rose water or orange blossom water (optional)

Instructions

1. In a saucepan, combine sugar, water, and lemon juice to prepare the syrup. Bring to a gentle boil, then simmer for 10 minutes until slightly thickened. Stir in rose water if using. Remove from heat and allow to cool completely.
2. In another pan, heat water, butter, sugar, and salt until the butter melts and the mixture simmers. Remove from heat, add the flour and semolina, and stir until a smooth dough forms. Leave to cool for 10 minutes.
3. Beat in the eggs one at a time, then add cornflour and baking powder. Mix until smooth and pipeable.
4. In a deep pan, heat vegetable oil to 175°C.
5. Transfer the dough to a piping bag fitted with a star nozzle. Pipe short strips directly into the hot oil, cutting with scissors. Fry in batches until golden brown and crisp.
6. While still hot, transfer the Tulumba immediately into the cooled syrup. Soak for 2–3 minutes, then place on a wire rack to drain any excess.
7. Serve warm or at room temperature, optionally garnished with crushed pistachios or a dusting of cinnamon.

There is something truly special about the combination of crisp golden pastry and fragrant syrup that makes Tulumba dessert an irresistible treat, no matter the occasion. It embodies the Middle East’s rich culinary traditions and offers a taste experience that is both comforting and indulgent. If you have enjoyed learning how to master this classic dessert, be sure to explore more delicious recipes and authentic food inspirations on our website. For a perfect complement to your Tulumba, why not try our guide to making Muhallebi—a creamy Middle Eastern milk pudding that is just as easy to fall in love with?

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